2 cups textured soy protein
2 cups boiling vegetable stock
2 Tbsps. soybean oil
1 yellow onion, finely chopped
4 cloves garlic, minced
1 lb. button mushrooms, finely chopped
14 oz. can tomato puree
1/3 cup distilled white vinegar
For the spice blend:
1 Tbsp. each Mexican oregano, cumin, marjoram, ground thyme, chili powder, cayenne pepper, cinnamon, paprika
1 tsp. allspice
3 Tbsps. soybean oil
1. For the spice blend: in a small bowl, stir all spice blend ingredients; blend well and set aside.
2. In a lidded container, add soy protein, add boiling vegetable stock. Stir well. Cover, let sit for 20 to 25 minutes to rehydrate soy protein.
3. In a larger saucepan, add oil, onion and garlic, sauté over medium-high heat. Saute until onions are beginning to become translucent, about 7 to 10 minutes. Turn heat to high, add mushrooms to the skillet. Simmer another 10 minutes, until they begin to release their liquid. Stir often to keep from burning.
4. Add the hydrated soy protein, spice blend and tomato puree. Bring the mixture to almost boiling then reduce heat to medium, let simmer for 15 minutes stirring frequently.
5. Add vinegar, stirring well to incorporate, simmer another 5-7 minutes. Serving suggestions: Serve on corn tortillas with hot salsa, onions, peppers and cilantro. OR serve with eggs for huevos rancheros. Use in any recipe that calls for ground chorizo to create a vegan alternative.
Photo and recipe: Soyfoods Council